Sliders With Russian Dressing And Yuzu Pickles Food

RUSSIAN DRESSING

Steps:

• In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

JUICY BUTTER BURGER SLIDERS WITH SWEET RUSSIAN SAUCE AND ARUGULA PESTO

Steps:

• For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool.
• In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.
• Divide the meat into approximately 2-ounce portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook.
• Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.
• For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.
• For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.

SLIDERS WITH RUSSIAN DRESSING AND YUZU PICKLES

Steps:

• Heat your grill to medium-high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
• Form the beef into 12 patties 3 inches in diameter and 1 inch high. Generously season with salt and pepper. Grill for 2 to 4 minutes per side for medium-rare. During the last minute of grilling, top each burger with a slice of cheese.
• Grill the cut sides of the rolls alongside the patties until golden brown and crisp, 1 to 2 minutes. Transfer to a serving plate.
• Spread a generous layer of dressing on both sides of each roll. Arrange the lettuce on the bottom of each roll, cupped sides up (to capture the mouthwatering meat juices). Transfer the patties to the lettuce-lined buns and immediately top each with a thin layer of tomatoes and then pickles. Season the tomatoes with a little salt. Cover with the buns' tops and serve immediately.

VEGETARIAN REUBENS WITH RUSSIAN DRESSING

Steps:

• Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
• To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
• Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

YUZU PICKLES

Steps:

• With a vegetable peeler, remove strips of cucumber peel lengthwise 1/2 inch apart to create vertical stripes. Use a mandoline or very sharp knife to cut the cucumber crosswise into 1/8-inch slices. Transfer to a nonreactive container.
• Combine the chiles, vinegar, sugar, and salt in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.
• Stir the yuzu juice into the chile mixture and pour over the cucumbers. Cover and refrigerate for at least 4 hours or up to 2 days.

RUSSIAN SALAD DRESSING

Steps:

• Combine sweet pickle vinegar, white vinegar, and sugar. Shake jar.
• Add catsup. Shake jar.
• Add spices. Shake jar.
• Transfer dressing to your favorite cruet or bottle.
• Shake before pouring on salad.

RUSSIAN DRESSING

Steps:

• Combine the cornichons, yolk, miso, mustard, vinegar, and 1 tablespoon water in a food processor. Pulse until the cornichons are just chopped. With the machine running, add the oils in a steady stream until the mixture is emulsified. Transfer to a large bowl. Stir in the ketchup and sriracha until fully incorporated. The dressing can be covered and refrigerated for up to 3 days.

RUSSIAN DILL PICKLES

Steps:

• Combine the water, vinegar, sugar and pickling spice in a sauce pan.
• Bring to a boil and cook until sugar is dissolved.
• Put sprigs of dill and slices of onion in the bottom of each quart jar.
• Cut the cucumbers in chunks and pack into the jars.
• Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar.
• Pour on the hot brine.
• Seal jars and hot bath 10 minutes.